|I didn't have quite enough fettuccine noodles, so I used some rotini as well.
Truly, this dish is so easy to make. I think it doesn't take much more effort that opening a blue box of Kraft Mac & Cheese--which IS a treat in itself, if I'm honest. This has way more fat in it than the blue box, but I tell ya, it's much creamier and more satisfying in my opinion.
Since I'm reducing my gluten these days, I use the Barilla gluten free fettuccine noodles, and the only difference I notice between them and the wheat-based noodles is that these are slightly more fragile. Still have a great texture and taste, though.
If you've never made your own fettuccine Alfredo, but you like to eat it, give this one a try.
Adapted from Mrs. Smith's Foods & Nutrition class recipe binder
- 16 oz. fettuccine pasta (I used Barilla gluten free fettuccine noodles)
- 1 stick butter (salted)
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups shredded Italian blend cheese
- pinch of chopped or dried parsley for garnish, if desired
- Boil a large pot of salted water and cook the pasta according to package directions.
- In a saucepan over medium heat, melt the butter and garlic until butter is melted.
- Add cream to the saucepan, burn heat up to slightly over medium, and stir.
- Bring to a simmer, reduce heat to medium-low and simmer until mixture has thickened a bit (4-7 minutes).
- Stir in nutmeg, pepper, and salt; and then add the cheese. Stir until smooth and thick.
- Add the cooked and drained noodles.
- Toss the noodles in the creamy sauce.
- Plate the fettuccine Alfredo and sprinkle with a little parsley, if desired.
- Note: Add some cooked chicken and broccoli and make it a whole meal.
- Also, I usually halve this recipe for my son and myself. Leftover fettuccine Alfredo isn't as appetizing as fresh.
|Barilla makes some good gluten-free pasta.
|Any Italian blend cheese will do.
|The sauce, right before adding the noodles